Ingredients
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½ cup sour cream
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½ avocado, peeled and pitted
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½ lemon, juiced
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1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
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1 tablespoon vegetable oil
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¼ teaspoon ground dried chipotle pepper
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salt and ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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50 large (restaurant-style) tortilla chips, or as needed
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2 jalapeno peppers, seeded and very thinly sliced
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3 ½ cups shredded pepperjack cheese, or as needed
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15 cherry tomatoes, sliced - or as needed
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¼ cup chopped fresh cilantro
Directions
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Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
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Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
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Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
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Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
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Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
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Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
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Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
Cook's Notes:
You can use any cheese you want; you are the boss of your cheese choices!
You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.
Nutrition Facts (per serving)
209 | Calories |
15g | Fat |
6g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 209 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 7g | 35% |
Cholesterol 82mg | 27% |
Sodium 278mg | 12% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 13g | 25% |
Vitamin C 6mg | 7% |
Calcium 194mg | 15% |
Iron 1mg | 6% |
Potassium 145mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.